This issue looks at the inaugural national Celebrate Canteen Week and how to encourage healthy eating in our schools. We also speak to FlexiSchools General Manager Stephen Austen about the online ordering system which has recently been rolled out across government schools in the ACT – plus product information and our regular features!

In this issue of Take Out,we introduce Australia’s national pizzamaking champions from the Global Pizza & Pasta Challenge 2014! Plus learn how to set up your business for success and find out what you should be stocking in your kitchen!

We speak to the new Australian Culinary Federation President Neil Abrahams about his goals for the association’s future. Plus local vs imported – what’s the real story when it comes to seafood and fruit. Should dessert always be made from scratch – or is there a place for pre-made sweets on your menu? Plus we shine a spotlight on Kikkoman Naturally Brewed Soy Sauce and show you how Popcakes can help you achieve perfect pancakes every single time!

Find out why Aussie diners are going barking mad for gourmet hot dogs; learn what to look for in your distributor; plus delve into Inside Pizza and discover the importance of local produce and how condiments can be used add creativity to your pizza menu.

In this issue we offer strategies for Canteen Managers to implement an independent School Breakfast Program. Dr Claire Drummond shares her expertise on ways to recruit and retain canteen volunteers. Smiths nutritionist Anne-Marie Mackintosh outlines the importance of whole grains. And Alice Pryor of The Parents’ Jury gives a parent’s perspective on the state of Australian school canteens. Plus, check out NAFDA’s four page Term 2 Newsletter featuring a classic canteen recipe, a fun competition for kids, and details on how your school can win a $1000 grant!

This issue looks at the important work done to train up our next generation of chefs at Victoria’s oldest and largest food, tourism, hospitality and events training centres which enrols over 21,500 students per year. We also talk to four chefs who are committed to the fine art of food presentation, and explore the philosophies which lie at the heart of their varying approaches. Plus we examine some of the stresses faced by chefs and cooks in today’s highly competitive commercial environment.